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Sprouts, micro greens: Houseplants you can eat

Published 01/24/2009, The Jamestown Sun

Micro greens and sprouts, those immature vegetables short on size but large on taste, are making their way from trendy restaurants and stylish markets into family kitchens. The assorted seedlings add flavor, color and crunch when included with sandwich and salad toppings, used as a garnish, or mixed into soups, dressings, casseroles, dips, sautes, pizzas and breads, among other things.

Word count: 841

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